Recipe Tag: 'nduja

Recipe

GRILLED MUSSELS WITH ‘NDUJA CRUMBS

My current obsession with ‘nduja – the spicy and spreadable Calabrian salami – knows no bounds. I find I’m spreading it on crackers, tossing a tablespoon or two through pasta sauces or even in a toastie. Given the rate at which we demolished these mussels after photographing them for this feature, these may well become your obsession too. ‘Nduja can be found in good speciality food stores and butchers, but if you are struggling to find it try using a soft and spicy chorizo instead. It can be very hot so do use it sparingly.

The crumb is also delicious over oysters or try pressing it over pieces of thick-fleshed fish such as hāpuka or monkfish before baking. If you prefer, you can shuck the mussels rather than steam them open.

Recipe

PICKLED GREEN TOMATOES, ’NDUJA & SMOKED KAHAWAI BRUSCHETTA

The spicy, spreadable Calabrian salami ’nduja (pronounced en-DOO-ya) is rightly having a moment in the sun; its bright red colouring – thanks to paprika – is matched by the intensity of the spicy chilli. Think of it as a spicy chorizo that is ready to eat as it is, but hotter. Mellowed out here by the green tomato pickle and the smoked fish, it is decidedly moreish. It can be found in some speciality food stores; I got mine from the Grey Lynn Butcher.

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